Encapsulation of Lactobacillus rhamnosus GG in edible electrospun mats from calcium and sodium caseinates with pullulan blends

Summary: Electrospinning is a process that applies an external voltage to a viscous solution to produce 3-dimensional fibrous mats, making them an ideal format for preservation of bioactives such as probiotics. The viability of probiotics can lessen during processing and storage. In this study, the probiotic bacteria Lactobacillus rhamnosus GG (LGG) was electrospun with a caseinate-based solution and encapsulated within a mat. The LGG was enveloped by the fibers as they were produced, which protected its viability. Preservation of LGG in this manner could allow for development of functional foods that enhance the delivery of probiotics.